Intermediate moisture food product and method of preparing the s

Food or edible material: processes – compositions – and products – Product with added vitamin or derivative thereof for...

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426 92, 426 99, 426250, 426635, 426657, 426518, 426805, A23K 100

Patent

active

040229157

ABSTRACT:
A method of producing an expanded intermediate moisture food product having a moisture content between about 20 and 30 percent by weight, a protein content of between about 15 and 35 percent by weight, and a water activity between about 0.80 and 0.85 that has an extended shelf life without refrigeration is provided, comprising admixing a dry granular cereal grain, dry protein source material, together with other powdered and granular materials, a polyhydroxy alcohol bacteriostatic agent and an antimycotic compound to produce a homogeneous blend; passing said admixture in a confined stream through a pre-cooking zone and subjecting it to treatment with steam, hot water and agitation to produce a hot, granular blend having a moisture content of about 25 percent and a temperature of about 190.degree. F.; passing the wet blend into a compression and extrusion zone wherein the blend is subjected to temperatures above the boiling point of water for a time sufficient to cook the admixture while maintaining the admixture under superatmospheric pressures; extruding the fused cooked admixture through a die into a zone of reduced pressure to form a continuous stream of expanded cooked product; continuously dividing the expanded cooked product into discrete pellets of uniform shape; passing the pellets to a cooling zone and subjecting the pellets to a spray of cold air and water until their temperature is reduced to 100.degree. F., or less, and the moisture content of the pellets is raised to a predetermined level; and coating the cooled pellets with liquefied fat.

REFERENCES:
patent: 3482985 (1969-12-01), Burgess et al.
patent: 3615652 (1971-10-01), Burgess et al.
patent: 3653908 (1972-04-01), Buck et al.
patent: 3745021 (1973-07-01), Van Middlesworth et al.

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